Description
Delightful, light, and airy pancakes that melt in your mouth, perfect for special occasions.
Ingredients
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Oil (any neutral oil for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- In a bowl, separate the egg whites and yolks.
- Whisk the egg yolks with milk, vanilla extract, and lemon zest (if using).
- Sift the flour and baking powder into the egg yolk mixture, and mix well.
- In another bowl, beat the egg whites until foamy. Gradually add the vinegar and sugar until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate them.
- Heat a skillet over low to medium heat and lightly grease it with oil.
- Scoop a large spoonful of the batter onto the skillet. You can use a ring mold for a perfect shape.
- Cook the pancakes for about 4-5 minutes on one side, then carefully flip them over and cover the skillet. Cook for another 4-5 minutes until they are fluffy and fully cooked.
- In a cold bowl, whip heavy cream until it starts to thicken. Add granulated sugar and vanilla, continuing to whip until soft peaks form.
- To serve, stack the pancakes high on a plate. Top them with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and a drizzle of maple syrup. Enjoy them fresh for the best taste!
Notes
Make sure to fold the egg whites gently to keep the batter airy. Use a ring mold for perfectly shaped pancakes. Don’t rush the cooking process; low heat helps them cook evenly and stay fluffy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese